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Home » Recipes » Breakfast & Brunch

Modified: Sep 28, 2022 | Categories: Baked Goods

Fluffy Banana Muffins

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These fluffy banana muffins are everything you want them to be.

They’re tender and fluffy on the inside, and topped with a crunchy buttery topping that’s bound to please all of the muffin lovers in the house!

Banana crunch muffins in a tin
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How to make fluffy banana muffins

Featured Ingredients

  • Old-Fashioned Oats: These grains are all the things!
    • They’re filling, delicious, and bring a ton of  crunch to muffins!
    • They also bring a super amount of health benefits, including the fact that they contain soluble fiber.
  • Brown Sugar: Either dark or light brown sugar will be amazing in these muffins!
  • Large Ripe Bananas: Because you don’t always have ripe bananas on hand when you’re craving banana muffins or bread, here’s a fun tip.
    • Buy a bunch of bananas, let them ripen, and then peel them, and roughly chop them.
    • Place them on a large baking sheet in the freezer, and once they’re frozen, divide them into smaller resealable bags.
    • That way you always have some on hand when a craving strikes!
  • Oil: I’m a fan of avocado oil, but your favorite neutral vegetable oil (like canola) will work.
  • Oat flour: You can buy oat flour of course.
    • But if you have a food processor you can just grind your own!

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Coat an 8 or 12-cup muffin tin with cooking spray.
  3. In a small bowl, melt the butter.
  4. Add the oats, flour, brown sugar and cinnamon and stir to combine. Set aside.
  5. In the bowl of a stand mixer, cream bananas, brown sugar, eggs, oil and melted butter until very fluffy.
  6. In a separate medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
  7. While the mixer is running, slowly dump the dry ingredients into the banana mixture, just until combined.
  8. Fold in the chocolate chips or blueberries (if using).
  9. Spoon the batter into muffin tin, about ⅔ of the way full.
  10. Top each muffin with a spoonful of topping.
  11. Bake 18-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.
Banana crunch muffins in a tin

Recipe Substitutions and Alterations

  • For the flour: Use any all-purpose flour, such as whole wheat, whole wheat pastry, all-purpose or gluten free all-purpose flour.
  • For the butter: You can also use a neutral oil.
  • For the brown sugar: Use dark or light brown sugar, granulated sugar or try with honey or maple syrup (although I haven't tested this).
    • You can also use a sugar substitute such as Swerve for an even lower sugar muffin.
  • Add mix-ins: Fresh or frozen blueberries or dark chocolate chips are yummy in this recipe.
    • Raisins or other dried fruit and chopped nuts would also be delicious.

Nutrition Considerations

  • To make these gluten free: Use gluten free all-purpose flour or gluten free oat flour.
    • Be sure your oats are gluten free.
  • To make these dairy free: This recipe does not contain dairy.
  • To make these vegan: Use a neutral oil instead of butter and try with an egg substitute such as Bob's Red Mill Egg Replacer or make flax 'eggs' (although I haven't tested this).
  • To make these nut free: This recipe does not contain nuts.
    • Be sure all ingredients used are nut free.
  • To make these egg free: Try with an egg substitute such as Bob's Red Mill Egg Replacer or make flax 'eggs' (although I haven't tested this).

Storage Tips

  • Let the muffins completely cool, then store them in a large sealable plastic bag or a large airtight container.
    • They'll keep up to a week at room temperature.
  • You can freeze them in an airtight container up to 2 months.
    • Let them thaw on the countertop or in the refrigerator – or refresh them in a 300-degree oven for a few minutes.
Banana crunch muffins in a tin
PIN THIS RECIPE FOR LATER!

Muffin recipes you'll love:

  • Mini Chocolate Chip Muffins
  • Mixed Berry Crumble Muffins
  • Almond Flour Blueberry Muffins
  • Blueberry Date Muffins
  • Healthy Morning Glory Muffins
Print

Fluffy Banana Muffins

Print Recipe

Tender and fluffy banana muffins with a crunchy, buttery oat topping.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Makes 12 muffins 1x
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Topping:

  • 4 tablespoons butter
  • ½ cup old-fashioned rolled oats
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Muffins:

  • 2 large ripe bananas
  • ½ cup brown sugar
  • 2 large eggs
  • ¼ cup oil
  • 2 tablespoons melted butter
  • 1 cup flour*
  • 1 cup old-fashioned rolled oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon coarse salt
  • ½ cup dark chocolate chips or fresh or frozen blueberries (optional)

Instructions

  1. Preheat oven to 350 degrees. Coat an 8 or 12-cup muffin tin with cooking spray.
  2. In a small bowl, melt the butter. Add the oats, flour, brown sugar and cinnamon and stir to combine. Set aside.
  3. In the bowl of a stand mixer, cream bananas, brown sugar, eggs, oil and melted butter until very fluffy.
  4. In a separate medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
  5. While the mixer is running, slowly dump the dry ingredients into the banana mixture, just until combined. Fold in the chocolate chips or blueberries (if using).
  6. Spoon the batter into muffin tin, about ⅔ of the way full. Top each muffin with a spoonful of topping.
  7. Bake 18-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 199
  • Sugar: 10g
  • Sodium: 162mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 41mg

Keywords: best, healthy, easy, 2 bananas, make ahead, entertaining, crunchy topping

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Reader Interactions

Comments

  1. Karly says

    June 20, 2016 at 9:22 am

    There can never be enough muffin recipes. Especially when they look this good. Like, seriously, these look incredible. I cannot wait to give them a try!

    Reply
    • Julie Andrews says

      June 20, 2016 at 8:02 pm

      Agreed! You really can't have too many muffins 🙂 I hope you love them, Karly!

      Reply

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chef, registered dietitian & mom
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*formerly the gourmet RD*

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